Bacalao a la vizcaina

Bacalao a la vizcaina

Spanish cod

By
From
My Abuela's Table
Serves
8

This dish is traditionally cooked at Christmas time in Mexico and is an all time favourite of my great grandmother, Carmita.

Ingredients

Quantity Ingredient
2 tablespoon olive oil
1 onion, sliced
4 garlic cloves
3 see method for ingredients
1 bunch coriander, chopped
2 bay leaves
1kg cod fillets
3 tomatoes, diced
500g washed potatoes, diced
1 small red capsicum, diced
4 peppercorns
2 tablespoons capers
1/4 cup olives
1/2 cup dry white wine
1/2 cup fish stock
2 tablespoons vinegar
salt

Method

  1. Heat the oil in a pan, add the onion, sautéing until soft. Add the garlic, jalepeños, coriander and bay leaves.
  2. Cut the cod into small portions. Add to the pan with the remaining ingredients and cover.
  3. Cook for around 20–25 minutes, or until the potatoes are tender and the fish cooked. Add more fish stock if too dry during the cooking process.
  4. Serve with crusty white bread and a glass of chilled Verdelho.
Tags:
My
Abuela's
Table
Daniella
Germain
abuelas
abeulas
Mexico
Mexican
SBS
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